pork and pork with pork

Question: How can you improve the flavor of smoked pork?

Answer: Wrap it in more smoked pork.

Duh.

Thick, smoked pork chops wrapped in thick, smoked bacon. There's a winner.

CK's not a big fan of fruit on his pork (weirdo), so I had to sneak it in - cuz fruit and pork are BFFs and I can't deprive them of each others' company. It would just be cruel and wrong.

I seared the chops, paying special attention to make sure the bacon got a brown on as well. Then I used some surprisingly refreshing and delicious (dry, not sweet) Washington State Apple wine and a tiny glug of fig vinegar with pulp to deglaze the pan and start a sauce. Though lots of other shit went in there, the only ingredient I can remember is butter. The sauce got drizzled over the chops and garlic mashed potatoes. The bacon-ey gift wrap also served as a distraction, so the hubs didn't identify the suspiciously delicious apple flavor. The pork sat on a mattress of green cabbage, cooked for about 40 minutes in the wine, a diced apple, and a Walla Walla sweet onion.